Food & Drink

February 11, 2014

Beer makes carrots special

After weeks of travel and other life disruptions, I’m back in the farmers market habit. The South’s winter of cold discontent has wiped out some crops that I usually survive on this time of year, but there’s still enough growing that I can fill a big canvas bag.

From Kathleen Purvis’ blog I’ll Bite, at obsbite.blogspot.com:

After weeks of travel and other life disruptions, I’m back in the farmers market habit. The South’s winter of cold discontent has wiped out some crops that I usually survive on this time of year, but there’s still enough growing that I can fill a big canvas bag.

Despite the difficulties, our local farmers have managed to keep coaxing carrots from the ground. I’m spotting them everywhere at the markets, ranging from tiny ones piled on tables to big ones tied in bundles with string. I was getting a little bored with the usual glazed carrots when I came across this recipe, from chef Alex Guarnaschelli’s new book, “Old School Comfort Food: The Way I Learned to Cook” (Clarkson Potter, 2013).

The combination of beer, caraway and brown sugar gives the carrots a taste similar to rye bread. It’s perfect for a winter evening.

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